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Greek Turkey Meatballs with Tzatziki Sauce Recipe

Greek Turkey Meatballs with Tzatziki Sauce
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Ground turkey meatballs loaded with feta cheese, garlic, and Mediterranean herbs & spices, then served with an herby homemade tzatziki sauce! These baked Greek turkey meatballs are perfect for an easy weeknight dinner!

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Appetizer, Main Course
  • Method: Baked
  • Cuisine: Greek, Mediterranean
  • Diet: Gluten Free

Ingredients

Scale

For the Greek meatballs:

  • 1 lb. ground turkey
  • ¼ cup panko breadcrumbs
  • ¼ cup red onion, chopped
  • ¼ cup feta cheese
  • 3 garlic cloves, minced
  • 1 egg
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

For the tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 2 Persian cucumbers, grated
  • 1 Tbsp fresh dill (or 1 teaspoon of dried dill)
  • 2 garlic cloves, minced
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • ½ tsp salt
  • Cracked black pepper, to taste

Instructions

  1. To make the tzatziki sauce:

    • Wrap your grated cucumber in a few paper towels or place it in cheesecloth and wring out as much liquid as possible.
    • Add the grated cucumber to a large mixing bowl along with the rest of your ingredients and stir until fully combined. (Taste and adjust your salt and pepper if needed.)
    • Cover the bowl and keep your tzatziki in the refrigerator while you prepare the meatballs.

  2. To make the meatballs:

    • Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper (or spray a baking dish with cooking spray).
    • Add your meatball ingredients to a large bowl and mix them together with your hands.
    • Form the mixture into 1-inch balls and place the balls on your prepared baking sheet.
    • Place the meatballs in the oven and bake for 15-20 minutes. (Alternatively, you can brown the meatballs in a sauté pan before baking them.)
    • If browning them first, check the meatballs at 13 minutes to see if they’re done; sometimes they’ll cook faster this way.
    • Once done, serve immediately with your tzatziki and lemon wedges on the side.

Notes

  • Ground Turkey: You can use lean ground turkey for a healthier option, but ensure it has enough fat to keep the meatballs moist.
  • Breadcrumbs: Panko breadcrumbs provide a lighter texture, but you can substitute with regular breadcrumbs if needed.
  • Herbs: Fresh herbs can enhance the flavor. If using dried herbs, reduce the amount by about one-third.
  • Tzatziki Variations: Feel free to add other ingredients to the tzatziki, such as mint or a pinch of cayenne pepper for extra flavor.
  • Serving Suggestions: These meatballs can be served in pita bread with additional tzatziki, over a salad, or as an appetizer with toothpicks.
  • Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezing: Meatballs can be frozen before or after cooking. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked from frozen; just add a few extra minutes to the cooking time.
  • Cooking Method: For a crispy exterior, consider pan-searing the meatballs in olive oil before baking.

Nutrition

Find it online: https://recipesfish.com/greek-turkey-meatballs-with-tzatziki-sauce-recipe/